Juicy Pakistani seekh kebabs made with minced beef, fresh herbs, spices, and smoky grill flavor.
Calories
430kcal
Protein
35g
Carbs
8g
Fat
30g
Mix minced beef with onion, ginger garlic, chilies, herbs, spices, and salt. Knead for 3 to 4 minutes until sticky.
Cover and refrigerate for at least 30 minutes so the kebabs hold their shape.
Wet your hands and shape the mixture around skewers or into long kebabs.
Grill, pan-fry for 8–12 minutes or until cooked through and lightly charred. Turn carefully while cooking.
Serve with chutney, onion rings, lemon, and naan.
Seekh kebabs are smoky, juicy, and packed with fresh herbs and spices. They work beautifully for dinner, barbecue nights, wraps, and party platters.
A good seekh kebab needs the right balance of fat, moisture, and binding. Chilling the mixture helps it hold shape on skewers or in the pan.
This recipe uses simple, familiar ingredients and builds flavor through careful cooking, layering, or seasoning. Keep everything measured before you start so the cooking process feels smooth and relaxed.
Serve with naan, roti, paratha, salad, chutney, or steamed rice.
Store leftovers in an airtight container in the refrigerator. Reheat gently on low heat when needed, adding a splash of water, milk, or oil only if the texture needs loosening.
Yes. You can prepare parts of the recipe ahead of time and finish fresh before serving. This helps save time without losing flavor.
Reduce the red chili, green chilies, or spice blend for a milder version. Add more fresh chilies or chili flakes if you prefer stronger heat.
Serve with naan, roti, paratha, salad, chutney, or steamed rice.
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